Print

Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
Print Recipe

★★★★★

4.9 from 21 reviews

This Italian Penicillin Soup is a comforting and flavorful homemade broth infused with wholesome vegetables, parmesan rind, and brightened with fresh lemon juice. It features a small pasta called pastina, making it a nourishing, smooth, and satisfying dish perfect for chilly days or when you need a soothing meal.

Ingredients

Scale

Soup Base

  • 3 Tbsp olive oil
  • 3 large carrots, peeled and roughly chopped
  • 1 yellow onion, quartered
  • 5 cloves garlic, peeled
  • 3 ribs celery, halved
  • 1 tsp salt
  • Black pepper, to taste
  • Parmesan rind, optional
  • 8 cups chicken or vegetable broth

Pasta

  • 1 ¼ cup pastina or other small pasta shape

Finishing Touches

  • 1 lemon, more as desired
  • Freshly grated parmesan, for serving
  • Black pepper, for serving
  • Drizzle of olive oil, optional
  • Chopped parsley, optional

Instructions

  1. Cook vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, onion, garlic, celery, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. (For faster preparation, you can skip this step and add the vegetables directly to the broth.)
  2. Simmer soup: Add the parmesan rind and the chicken or vegetable broth to the pot. Cover and increase the heat to high until the broth reaches a gentle boil. Then reduce the heat to medium-low and simmer, covered, for 25-30 minutes, or until the vegetables are very soft. Stir occasionally to prevent sticking.
  3. Puree vegetables: Remove the parmesan rind and set it aside. Use an immersion blender to puree the vegetables in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the cooked vegetables to a heat-safe blender and blend until smooth, then return the mixture to the pot.
  4. Cook pasta: Stir in the pastina or your chosen small pasta. Simmer for 8-10 minutes until the pasta is cooked al dente, stirring occasionally. For leftovers, cook the pasta separately and add to the soup just before serving to avoid sogginess.
  5. Add lemon: Squeeze in the juice of a whole lemon and stir well. Taste the soup and adjust seasoning, adding more lemon juice or salt and pepper as desired. If you prefer a thinner consistency, stir in additional broth.
  6. Serve: Ladle the soup into bowls and garnish with freshly grated parmesan, a sprinkle of black pepper, an optional drizzle of olive oil, and chopped parsley if using. Enjoy your warm, comforting Italian Penicillin Soup!

Notes

  • Parmesan rind adds depth and umami; while optional, it significantly enhances flavor.
  • Pastina is a very small pasta, but any small pasta shape will work.
  • Cooking the pasta separately before adding to leftover soup helps maintain texture.
  • Adjust lemon juice carefully – it brightens the soup and balances richness.
  • This soup can be stored refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: Italian soup, penicillin soup, pastina soup, vegetable broth soup, comforting soup, lemon soup, vegetarian soup

Find it online: https://victoriablair.com/italian-penicillin-soup-recipe/